The semi-weekly fisherman & farmer. [volume] (Edenton, N.C.) 1886-1887, 1887-09-30
Recipes.

BROWN BREAD.-Three cups each of
flour and sour milk, two cups of sw eet
milk, one cup of molasses, five cups of
Indian meal, one tablespoon of soda, one
teaspoonful of salt. Let rise, then bake
IN a moderate oven.
BLACK PUDDING.-One- half pound
each of raisins. currants, chopped suet
and sugar; one pound of bread soaked
in milk and beaten smooth, one-fourth of
pound of flour, spice to taste. Put in a
bag and boil six hours.
FRIED TOMATOES ripe tomatoes
in half and fry slowly on both sides in
butter and lard When cooked brown
take them out carefully, pour a little
milk in the frying pan, thicken with
flour, season with salt and mere dust of
red pepper. When it stews into rich
sauce pour it over the tomatoes and serve.
PEACH SWEET PICKLEs.-ChoOse
peaches that are ripe but not soft enough
to eat; put Glove into each one; boil
pound of brown sugar with a gallon of
vinegar; skim it we'll and pour hot
over the peaches; cover them closely.
1t may be necessary to scald the vinegar
again in week or two. They retain
their flavor we'll.
STEwED CUCUMBERs.-Thr large GU
cumbers cut lengthwise the size of the
dish they are intended to be served on;
take out the seeds and put them into
boiling water with little salt, and let
them simmer for five minutes, then place
them in another saucepan with half a
pint of good brown gravy and let them
boil over brisk fire until the cucumbers
are tender. Should they be bitter add
lump of sugar; carefully dish them, skim
the sauce, pour it over the cucumbers and
serve.
Mock APPLE PIE.-Make a paste as
for apple pie. Roll two small crackers,
or break them in crumbs, and soak them
in a cup of cold water while making the
paste Crate one lemon, or pare it very
thin, and cut this pairing into the small
est pieces possible. Add this and the
iiuice of the lemon 10 the crackers. Fla
,yor with nutmeg and stir in one cup of
sugar. Cover a plate with paste, fill with
this and set in the oven till partly done.
Then bar the pie with narrow strips of
paste, return to the oven and finish
baking.
JUNKETT.-A plain junkett is made by
warming two quarts of fresh milk until
a very little warmer than when just from
the COW; pour the milk into a large
ornamental bowl or dish in which it can
be brought to the table, and, while the
milk is warm. stir into it two tablespoon
fuls of prepared rennet; stir gently for
two minutes then set away in a cold
place. 1t will soon become solid, sweet
curd. Serve by dipping the curd out in
large slices with a small, fiat ladle or
broad spoon. 1t may be eaten with rich
cream alone, or with cream and pow
dered sugar.
CHESTNUT FoRCEMEAT.-Take a few
chestnuts-a dozen and a half will be
sufficient for one large fOwl-rOast and
peel the nuts, and then put them in a
saucepan with some good veal gravy.
Let them boil in this for fifteen or twenty
minutes, then drain off the gravy, and,
when they become quite cold, mince
them, also chopping fine the liver of the
fowl. Now take a teaspoonful of grated
ham and teaspoonful of black pepper,
a pinch of grated lemon peel and two
large tablespoonfuls of bread crumbs.
Mix these we'll in mortar, adding the
chestnuts and fowls liver, and mOisten
the whole with a mixture of the beaten
yolks of two eggs and two ounces Of
butter.